1-Hour Baked Chicken Biryani

3 Protein-Packed Weeknight Dinners & All Good Things

It is Spring here in Sydney, and I feel a sense of renewal just like everyone else. Weekends are spent dusting off the corners of the deck, the patio, and the gardens. Weeding and feeding the lawn, planning flower beds, emptying all the huge pots of clumped up soil and dead citrus roots and replanting Meyer lemons, Makrut limes and Blood oranges. The mulberry tree is bursting with fruit, and the koels are back, ready to mate. We are now only left with two chickens, both of whom don’t lay, and one does the rooster call at 5:30 am every day (grrr!!). In a way, life feels normal again.

Last year, at the height of our renovation, when they took the roof off, it rained. Correction …. it poured! The winds blew the tarp over in the dead of the night and water poured into my kitchen, specifically over the box housing my camera and lenses. The next morning, I woke up to my equipment, dead in the water (one of the many reasons I stopped working). The upside of this is that eventually I managed to upgrade my gear and now use the fabulous Canon EOS R5 Mirrorless camera, and it is divine to shoot with (the pictures above!)

It feels so good to be back at the proverbial wheel, which is my keyboard, knowing I can share so much goodness with you all. A lot has changed for me (and us at home) food-wise, in the last year and a half. From food being the all-encompassing force of my day, it got demoted to being an afterthought. Just like writer’s block, I completely lost my appetite for a few months.

But slowly the hunger, both literal and figurative, came back. The curiosity, the need, and the passion were never gone; they were just lying dormant. I now realise it was a reset. As I ate less, I ate more mindfully. Food became more intentional. It fuelled my body as I walked and ran every single day. As the movement scaled up, I craved more protein. And so it became the focal point of all the meals I created. A truly effective way of eating and nourishing your body.

Today, I am sharing three protein-packed weeknight recipes that can be prepped over the weekend. And a free member recipe for the easiest, most delicious Baked Chicken Biryani. If you love biryanis, this simplified oven-baked version will change your life.

This year, I have been venturing out a lot more with foodie adventures to Orange and all the way to Perth. I look forward to sharing all the new recipes and inspiration with you in the coming weeks, as I dust off the corners of my mind, too. Thank you all for your wonderfully supportive messages and emails last week. Happy almost weekend, everyone!

Sneh

xx

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New Recipes

Sauteed Spicy Chickpeas

Whenever I need a quick surge of energy, these pan-tossed chickpeas are a lifesaver. Ready in just 15 minutes, they are incredibly more-ish, built on a bed of caramelised onion and garlic and packed with spices. Often, a squeeze of lemon and a spoon is all you need to enjoy them. One of my favourite ways of eating these Sauteed Spicy Chickpeas is in a taco. Make a yummy Spicy Chickpea Taco by adding these chickpeas to a tortilla and topping with some shredded lettuce, smashed avo, Greek yoghurt and hot sauce. It is truly delicious!

Chicken Fried Rice

Everybody loves the smoky Chicken Fried Rice from their favourite Chinese restaurant. Now you can easily make it at home with my easy, fool-proof, authentic, restaurant-style recipe. Ready in just 20 minutes, absolutely delicious and the perfect weeknight dinner for the whole family! It freezes well, and I always have a couple of containers in the freezer, ready to be eaten after a long day.

Hoisin Beef Noodles

Get ready to make dinners instantly more exciting! Hoisin Beef Noodles with caramelised beef tossed in glossy udon noodles and a deliciously thick Chinese sauce. Lots of ginger, garlic and greens to deliver a world of flavour. Better than takeout (healthier too!) and ready in 20 minutes! Gai lan is my choice of Asian greens. A big bunch condenses to blanched goodness in a stir-fry for four people. I also love adding chopped bok chop or green cabbage.

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This week’s free member recipe

Baked Chicken Biryani

Serves 6

For the chicken

• 8 boneless chicken thighs

• 2 tbsps Greek yoghurt

• 1 tsp garam masala

• 1 tsp chilli powder

• 1 tbsp lemon juice

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp flaky salt

For the rice

• 2 cups basmati rice (350g)

• ½ cup milk

• ½ tsp saffron strands

For the biryani

• 1 tbsp olive oil

• 1 tbsp ghee

• 3 bay leaves

• 1 cinnamon stick

• 6 cloves

• 2 black cardamoms

• 6 green cardamoms

• ¼ cup cashew nuts

• 1 inch ginger, slivered

• 5 garlic cloves, minced

• 2 red onions, sliced

• 1 carrot, halved and sliced

• 12 beans, roughly chopped

• 2 tbsps biryani spice mix

• ½ tsp ground turmeric

• 3 cups chicken stock (750ml)

• 1 tbsp melted ghee

• Coriander and minted yoghurt – to serve

1. Preheat the oven to 200°C (180°C fan-forced).

2. Add all ingredients for chicken to a bowl and mix well. Set aside to marinate for 20 minutes. (For a deeper flavour, marinate in the fridge for 2 hours)

3. Wash and drain the rice. Add milk and saffron to a small bowl and microwave for 30 seconds. Set aside.

4. Heat 1 tablespoon of oil on high in a large, shallow sauté pan. Add the chicken and sear on both sides until just cooked. Remove and set aside.

5. Heat the ghee. Add bay leaves, cinnamon, cloves, cardamoms, cashew nuts, ginger and garlic. Sauté on medium heat for a few seconds until fragrant.

6. Add onion, carrot and beans. Sauté on medium heat, tossing occasionally, for 8 minutes until the vegetables are tender.

7. Add the rice, chicken stock, turmeric and biryani spice mix. Mix well. Place cooked chicken on top of the rice. Drizzle half of the infused saffron milk over the chicken. Cover the pan with aluminium foil. Bake for 40 minutes. Remove and rest for 5 minutes.

8. Drizzle the remaining saffron mix and melted ghee. Garnish with coriander and serve with minted yoghurt.

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All Good Things

Earlier this year, I watched Adolescence. It is such a powerful show, brilliant in its storytelling and execution (each episode is a one-take, single-shot camera, no-break masterpiece), and it deserved every award it won. Owen Cooper and Stephen Graham as son and father were perfection!

Slowly making my way through seasons 3 and 4 of The Bear. They are a bit of a slow burn and I have a lot of catching up to do, but hey, it is about cooking and you can’t go wrong with that.

Currently cooking/reading pile

The Simple Dinner Edit - Nicole Maguire

Our Nourishing Week - Sarah Bell

Linger - Hetty Mckinnon

That’s all from me, folks! Eat well, be well, and I’ll be back in a couple of days with a brand new member recipe. Thank you for reading!

“In three words I can sum up everything I’ve learned about life: It goes on” — Robert Frost.